Stir-Fried Mushrooms and Peppers

Stir-Fried Mushrooms and Peppers

This is likely to become a favourite vegetable dish in our home because it's so simple and takes no time at all to put together. It's composed of pre-sliced mushrooms, onions, red and green peppers, and seasoned simply with some salt, ginger and garlic paste and black peppercorns that are ground to a powder along with mouri/fennel seeds.

A vegetarian couple a while back spent a week with us. Any longer than that would have caused me to eat heads because I was craving non-veg food so badly! But I picked up a few tips and tricks about cooking vegetables, particularly mushrooms. Because they shed so much water, the trick to cooking mushrooms, I was told, is to fry them first in nothing but oil until al dente. More oil is then added to fry the onions and other vegetables and salt should be added at the very end. This produces a dry stir-fry that is delicious served with steamed rice. It can be had with a variety of Indian breads, too.